Peppermint Chocolate Chip Cookies (Printable View)
Soft, chocolate-studded cookies brightened with peppermint for a refreshing holiday treat, ready in about 25 minutes.
# Ingredient List:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1 teaspoon peppermint extract
→ Mix-ins
10 - 2 cups semi-sweet chocolate chips
11 - 1/2 cup crushed peppermint candies or candy canes, plus extra for garnish (optional)
# How to Prepare:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy using an electric mixer or sturdy whisk.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and peppermint extract until fully combined.
05 - Gradually add the dry mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - Fold in semi-sweet chocolate chips and crushed peppermint candies until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - If desired, sprinkle extra crushed peppermint on top of the dough balls for added decoration and crunch.
09 - Bake for 9 to 11 minutes, or until cookie edges are lightly golden and centers remain soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Suggestions:
01 -
- Fresh peppermint aroma lingers in your kitchen making everyone think you worked harder than you did.
- Each batch manages to feel familiar yet festive ensuring they disappear faster than you expect.
02 -
- If you bake until the cookies look fully set, they’ll overcook as they cool—learned that the hard way.
- A heavy hand with peppermint can make the cookies taste medicinal so always measure the extract.
03 -
- Melt the butter just slightly if you’re short on time—but watch it doesn’t get too liquid, or the cookies will spread.
- Always use parchment, not just for cleanup, but for perfectly golden bottoms every time.